Measure the melted coconut oil and then chill in the cup until solid.Using a grater, shred the cold coconut oil into the flour mixture, tossing to coat the shreds as you go.Preheat the oven to 400 F.
In a cup, stir the almond milk and cider vinegar, and let stand for a couple of minutes, then stir into the flour mixture. It will be a firm dough, but be gentle.
Scrape out onto a floured counter and pat out into a 1-inch thick rectangle. Using a bench knife or chefs knife, cut into 6 even squares, then cut each of those corner to corner to make 12 triangular shortcakes. Sprinkle the cakes liberally with turbinado sugar and pat down to adhere. Use your bench knife or a spatula to transfer to the sheet pan. Place the cakes 2 inches apart.
Bake for 15 minutes, until golden around the edges. Cool on racks.
In a small pot, combine the rhubarb and sugar and place over medium high heat. Stir until the rhubarb is juicy and starts to boil. Cook for about 5 minutes, until the rhubarb is soft and starting to fall apart. Stir in the vanilla and cook for a minute more.
To serve, halve about 6 strawberries per shortcake and sprinkle with sugar to taste. Split each shortcake and place the bottom half on a small plate, and spoon the rhubarb sauce around it. Cover the shortcake with strawberries and a drizzle of rhubarb sauce, then place the top on. Serve with ice cream and garnish with more strawberries.